Gluten-Free Buckwheat Cake - cooking recipe

Ingredients

1 cup almond meal (175g)
1 1/2 cups buckwheat flour (200g)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large orange, zest of
1/2 cup orange juice
2 teaspoons baking powder
3/4 cup butter, at room temperature (175g)
1 1/4 cups sugar, divided (250g)
3/4 cup milk (180ml)
4 eggs, at room temperature, separated
1 cup walnuts, chopped

Preparation

Preheat oven to 350F and grease a 9-inch pan.
Mix almond meal, buckwheat, salt, cinnamon, orange zest and baking powder together.
In a separate bowl, beat the butter with 1 cup (200g) of sugar until fluffy. Beat in the egg yolks one at a time.
Stir in the dry mixture alternately with the milk, until everything is evenly combined.
In a separate bowl, whip the egg whites with 1/4 sugar (50g) until stiff. Stir in one quarter of this mixture with the cake batter to lighten it up, and then gently fold in the rest of the whipped egg whites with the cake batter.
Scrape batter into the greased pan, and smooth out the top.
Bake in the preheated oven for 50-60 minutes, until a knife inserted in the centre comes out clean (cover loosely with foil if the top is browning too quickly).
Cool for 10 minutes before loosening the cake from the pan, and then allow to cool completely.